Heart-Healthy Hearty Eggplant Casserole

Savor the wholesome goodness of this Heart-Healthy Hearty Eggplant Casserole, a mouthwatering vegetarian dish packed with flavor and nutrients. Featuring tender layers of sautéed eggplant, protein-rich quinoa, and a medley of fresh spinach and tomatoes, this casserole is seasoned with fragrant oregano and basil for the ultimate Mediterranean-inspired taste. Topped with a light sprinkle of melted reduced-fat mozzarella and garnished with fresh basil leaves, it’s a guilt-free indulgence perfect for weeknight dinners or meal prep. With its low-sodium ingredients and heart-smart olive oil, this recipe is a delicious way to enjoy comfort food while supporting a healthy lifestyle. Ready in just over an hour, it serves six generous portions, making it ideal for feeding the whole family. Whether you're searching for "healthy casserole recipes" or "vegetarian eggplant dishes," this one is sure to become a favorite!

Nutriscore Rating: 82/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 2 tablespoons olive oil
• 1 cup low-sodium vegetable broth
• 1 large onion
• 3 cloves garlic
• 15 oz canned diced tomatoes, no salt added
• 4 cups baby spinach
• 1 cup quinoa
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.5 teaspoon salt
• 1 cup reduced-fat mozzarella cheese
• 0.25 cup fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/2-inch thick rounds. Lightly sprinkle salt on each side and set aside for 15 minutes to draw out moisture. Rinse and pat dry with a paper towel.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches until they are browned on both sides, about 3 minutes per side. Add more oil as necessary. Set aside.

Step 4

In the same skillet, add 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and sauté for an additional 1 minute.

Step 5

Stir in the quinoa and toast it for 2 minutes. Then, add the vegetable broth, diced tomatoes with their juice, dried oregano, dried basil, black pepper, and salt. Bring to a simmer.

Step 6

Cover and cook the quinoa mixture for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Stir in the baby spinach until wilted.

Step 7

In a 9x13 inch casserole dish, spread half of the quinoa and spinach mixture. Layer with half of the sautéed eggplant slices. Repeat with the remaining quinoa mixture and eggplant.

Step 8

Sprinkle the top with reduced-fat mozzarella cheese.

Step 9

Bake in the preheated oven for 20 minutes, or until the cheese is melted and slightly golden.

Step 10

Garnish with fresh basil leaves before serving.

Step 11

Allow the casserole to rest for 5 minutes before cutting into 6 servings.

Nutrition Facts

Serving size	(2264.6g)

Amount per serving	% Daily Value*
Calories	1638.9

Total Fat 62.1g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 47.6mg	0%
Sodium 4511.7mg	0%
Total Carbohydrate 204.3g	0%
Dietary Fiber 42.1g	0%
Total Sugars 63.6g
Protein 81.8g	0%

Vitamin D 0IU	0%
Calcium 1344.3mg	0%
Iron 15.2mg	0%
Potassium 4015.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 19.2%

Carbs: 48.0%